Archive of ‘cakes’ category

Harvest Cup Cakes


Harvest time is here again, and the store shelves are just bulging with the loveliest of seasonal vegetable. I never manage to walk out of the store without my grocery bag bulging of veggies, and this during this season our refridgerator is packed full of the most wonderful ingredients after another. I could even go so far as to call myself a seasonal veggie shopper: all around the year I love to buy vegetables that are in season and plan my recipes around them, supporting in my own way local producers. I often shop at market places too, but I also find it very important that seasonal products are well represented in normal stores as well, for everyone to have access to them no matter their living place.

My inner veggie shopper got loose this time too: I went to buy some vegetables of the season to my normal corner store, walked about the vegetable department my time (long), and once again ended up returning with a bag full of seasonal produce. My special attention was caught by the beautiful coloured beetroots in the store: they were simply calling me to pick them up, and I instantly knew that I would make out of them something very wonderful and colourful. And here you have the result: these chocolatey harvest cup cakes’ cashew-beetroot icing turned out just as delicious as I was hoping for, the beetroot providing the icing with its rich taste too. These cup cakes are by the way perfectly moist inside, thanks to the zucchini I also hid inside this batch!

Gluten free chocolate beet cupcakes w/ cashew beet frosting

Harvest Cup Cakes

approx. 20 pcs

3 medium-sized beetroots (save a quarter of one of them for the icing)
half of a small zucchini
3 eggs
0,5 dl almond meal
1 dl rice flour
1 Tbsp psyllium fibre
1,5 dl dark cacao powder
125 g butter (dairy-free: virgin coconut oil)
1,5 Tsp baking powder
1 dl honey
3 Tbsp coconut sugar
a dash of salt
a dash of cardamom
½ Tsp cinnamon
½ Tsp vanilla powder

1,5 dl cashew nuts (soaked, preferrably over night, min. 4 hours)
2 Tbsp virgin coconut oil
a piece of beetroot (one quarter of a beetroot saved earlier)
3 Tbsp congealed coconut cream (or the congealed part in a tin of cold coconut milk)
2 Tbsp honey
a sprinkle of vanilla

Heat the oven to 175 degrees (Celsius). Cook the beetroots whole in boiling water until soft. This will take a while, so while you’re waiting you can mix together the almond meal, flour, psyllium, cacao powder, coconut sugar and the spices, and melt the butter (or coconut oil). Then crack the eggs in a blender and chop in the zucchini. Once the beetroots are cooked, cool them under running cold water, peel them and dice them. Save about a quarter of one beetroot to be used for the icing. Add the rest of the beetroot into the blender together with the eggs and the zucchini, and blend the ingredients smooth. Add then both the butter and the egg-beetroot-zucchini mixture into the dry ingredients. Add last the honey and mix well. Spoon the dough into cup cake moulds and bake for 15 to 18 minutes, until the cocktail pick comes out dry.

While the cup cakes are cooling down, prepare the icing: combine all the ingredients in the blender and blend the mixture as smooth as possible. Check the taste, add sweetness if necessary. Place the icing in the fridge waiting for the cup cakes to cool down. Once the cup cakes are cool, pipe the pink icing on top of the chocolatey cup cakes.

Gluten free chocolate beet cupcakes w/ cashew beet frosting

This dough makes for a lot of cup cakes, and I was happy to have made such a big batch. I took some to bring to my nieces and my family, and offered some to co-blogger during our shared hoffice day, while the rest of the cup cakes seemed to be vanishing as if by themselves from the fridge… And a good thing that they did, as there isn’t much room in there after all my seasonal veggie shopping!


Gluten free chocolate beet cupcakes w/ cashew beet frosting

Wellcake – Lemon (Semi-)Raw Cake (nut-free)

Wellcake - sitruunainen semiraakakakku Wellcake - sitruunainen semiraakakakku

At last, I get to write to you about my new favourite cake! I’ve developed this Wellcake recipe for Terranova, and during the beginning of the year it’s turned into one of my favourites. It’s not only delicious, but also easy to take to any party (I’ve made it for a few parties myself), and it holds together wonderfully. This cake is actually only almost a raw cake, as I’ve used gelatine to bring some more traditional cheesecake feel and texture into it. Using gelatine of course takes the otherwise raw cake out of the raw food category, so I’ve been calling it a semi-raw cake.

One of the cake’s secret ingredients is the Terranova ’Living Wellbeing Super Blend’. This product contains nutrients, fatty acids, and proteins especially good for the wellbeing of both our skin and body. The powder has been composed to have its ingredients work in a healthy synergy with each other: together these ingredients help support general health and wellbeing, provide energy, and support the vitality of the skin tissue.

The Wellcake is thus a wonderful cake that is not only delicious, but also nutritious, high with good-quality energy, and great food to support our general wellbeing. The ’Living Wellbeing Super Blend’ is of course recommended to be consumed on a daily basis in order to prompt its positive effects – enjoying it in the form of a piece of cake isn’t such a bad option to enjoy one’s daily dose of wellbeing, I’d say! Honey and the cake’s sweet bottom crust form a wonderful balance to the tang of the lemon, and coconut cream gives a lovely touch of creaminess to this version of a ’cheese cake’.



(about 8–10 portions)

Bottom crust:
2,5 dl dried dates
1 dl rolled oats (gluten-free)
1 dl coconut flakes
1 Tbsp virgin coconut oil
a pinch of salt

250 g coconut cream (in a carton, stored in the cold)
0,5 dl cacao butter
2 Tsp Terranova Living Wellbeing Super Blend powder
2 Tbsp honey
1 banana
2 organic lemons
0,5 Tsp vanilla powder
1 Tbsp gelatine powder

Decoration: coconut sugar, coconut flakes

1. Prepare the crust: Chop the dates smaller, and put all the ingredients in the blender. Blend it all together until the dough starts to form. The dough is supposed to be easily mouldable. Line a cake mould (diameter ca. 16 cm) with removable sides with a baking sheet and grease it with virgin coconut oil. Spread the dough evenly onto the bottom of the tin and place it into the refrigerator while you prepare the filling.

2. Without shaking the package before, cut the corner of the coconut cream carton, and pour away the fluid that has separated in the cold. Spoon out the congealed cream from the carton into the blender.

3. Melt the cacao butter in a warm water bath. Add the melted cacao butter, the juice of one lemon, and its finely grated zest, the banana, honey, vanilla, and the ’Living Wellbeing’ powder into the blender. Mix until smooth.

4. Mix the gelatine powder into the juice of the other lemon. Heat about 3 tablespoons of water to boil, and add it into the lemon and gelatine powder mix. Stir well until the liquids are evenly mixed. Add the mixture into the coconut filling mixing it gently and thoroughly into the filling.

5. Pour the filling on top of the crust, and then move the cake to set in the cold for about six hours (be sure to check before serving that the cake has firmed thoroughly, inside out) or over night. Decorate the cake right before serving, store in the fridge.


The cake is super easy to prepare the evening before a party or an event, so on the actual serving day you won’t need to be fussing over the dessert in addition to all the rest of the things – just remember to take the cake out just a bit before serving and remove from the cake mould. A little tip: you can heat the sides of the cake mould with warm water to help remove the cake from the sides.

Wishing you delightful (semi-)raw cake moments,


Wellcake - sitruunainen semiraakakakku Wellcake - sitruunainen semiraakakakku

The recipe was created for Terranova.

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